For my first marinara sauce attempt, I'm trying Kelly's from Onceamonthmom.com and I made only minor adjustments to the spices. I also added a roughly chopped carrot to the cooking process. Allowing a carrot to soak up the acids from the tomatoes during cooking and then removing it from the sauce before blending creates a sweeter sauce without the need for sweetener.
Adapted from Marinara Sauce a la Seaton.
Ingredients for about 8 cups of sauce
- 7 cups diced tomatoes and juice (4 14.5 ounce cans)
- 1 medium onion, diced
- 5 tablespoons minced garlic
- 1 tablespoon oregano, dried
- 1 tablespoon parsley, dried
- 1 tablespoon basil, dried
- 1/2 to 1 teaspoon crushed red pepper flakes
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 1 bay leaf
- 1 medium carrot, roughly chopped
Place all ingredients in slow cooker and cook on LOW for 8 hours. (The original recipe says to cook uncovered, but I forgot this part and cooked it covered; uncovered would obviously be less liquidy, so choose based on your desired consistency.) When cooking is complete, remove carrot and bay leaf. Use an immersion blender to blend sauce completely (or remove and blend in batches).
Divide among pint freezer bags and freeze in portion sizes, if desired.
Oh my goodness, I am in love with this sauce. The kids found it a little spicy, so we'll cut down to 1/2 teaspoon red pepper flakes next time for them, but 1 teaspoon was the perfect amount for the adults. Even with my goof of leaving the slow cooker covered, the sauce turned out a great somewhat thick consistency and the flavor was fantastic. The meat-eating husband loved it, too.
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